BLACK EYED PEAS WITH COLLARDS

(submitted by shareholder, Thanks Sarah!)

1 medium onion, diced
1 T canola or other neutral oil
1 large bunch collard greens (or other greens), chopped
3 cups drained cooked black eyed peas (2 16 oz. cans) pinch of cayenne or crushed red pepper flakes ground black pepper to taste

In a large skillet, saute the onions in the oil until soft and starting to caramelize a bit. Add the collards to the skillet. Stir for a few minute until it wilts. Add the black-eyed peas, black pepper, and cayenne if desired. Heat thoroughly.

Serves 4.

This recipe is (slightly) adapted from "Moosewood Restaurant Cooks at Home" and goes well with grits (for a little extra flavor, mix in some cheddar cheese) and a few wedges of fresh tomatoes.